1. Rinse the rice and leave it in cold water for 30 minutes.
2. Heat in a pan the olive oil and 1 tbsp butter and saute over low heat the onion, stirring about 4′-5 ‘.
3. Remove it and add in the same oil all the spices.
4. Cook over low heat, stirring 1′-2 ‘.
5. Add the drained rice, salt, and 550 ml water, cover the pot and simmer 10′-12 ‘.
6. Remove from the heat, remove the cinnamon, add the 1 tablespoon butter and leave it covered another 5 ‘.
7. Stirring with a fork and serve it, garnished with the remaining fried onions.

Bon appetit!